Eosinophilic Esophagitis Friendly Vegan Cauliflower Steaks
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Learn more →Ingredients
4 servings
For the steaks
- 2 large heads cauliflower
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp kosher salt
- ¼ tsp black pepper
For the tahini sauce
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 2 tbsp water
- 1 clove garlic, finely grated
- ¼ tsp kosher salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 2 tbsp pomegranate seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Stand each cauliflower head upright on a cutting board and slice straight down through the center stem to yield two 1-inch-thick steaks per head (4 steaks total). Reserve any florets that break off for another use.
- 2
In a small bowl, stir together 2 tablespoons of the olive oil, the smoked paprika, cumin, coriander, salt, and black pepper until combined. Brush the spice mixture evenly over both flat sides of each cauliflower steak.
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